I’m a huge fan of curry. It’s such an easy meal to throw together for a last-minute dinner. Usually I stick with chicken or tofu when I’m making curry, but I’ve avoided beef in the past. I used to really limit the amount of red meat I would eat, but I’ve been opening up to beef as an option more recently. I used some thin-sliced steak sandwich meat for this meal and cooked it in the hot curry sauce to avoid overcooking the steak (I’m a fan of rare steak). I also used sweet potatoes as the carb because I’m such a sucker for spicy roasted sweet potatoes. If you need a template for your homemade curry, see the recipe below.
red thai curry with beef, broccoli, and sweet potatoes
1 head broccoli, cut into bite-sized pieces
2 sweet potatoes, diced
1 red pepper, diced
1 pound steak, cut into pieces
1/2 jar red curry paste (I use Thai Kitchen, found at Publix and Whole Foods)
1 can full-fat coconut milk
seasonings of choice
cilantro, for topping
Toss the broccoli and sweet potato in olive oil and your seasoning of choice (I use garlic powder and sea salt). Roast at 425* for 15-20 minutes.
Cook the red pepper over medium heat for 5-6 minutes. Add the curry paste and coconut milk to the pan and combine. Heat for 2-3 minutes, and add the steak. Reduce heat to low and cook to desired doneness.
Serve the steak and curry sauce over the roasted vegetables and garnish with cilantro.